The High Content of Quercetin and Catechin in Airen Grape Juice Supports Its Application in Functional Food Production.
Resumen: Ensuring healthy lives and well-being constitutes one of the Sustainable Development
Goals of the UN 2030 agenda. Consequently, research into how natural products may promote health
is essential for the new generation of nutraceuticals and functional foods that are in high demand
today. Grape juice is a natural foodstuff composed of water, sugars, minerals, vitamins and a wide
array of polyphenols. Polyphenols are bioactive compounds of great interest due to their antioxidant
properties and benefits to health, supporting antimicrobial, anti-aging, and anticarcinogenic activity.
The majority of grape juice produced in the world is used for the production of wine, although a
small part is used in the food industry, mainly in baby food and sports drinks. The aim of this work
is to determine the polyphenol content in the natural and concentrated juice of Airen grapes, the
main white grape variety produced in Spain. For this, fresh juices from five grape varietals (Airen,
Sauvignon Blanc, Gewürztraminer, Verdejo and Tempranillo) and concentrated Airen juice were
analyzed and compared. Results showed similar contents of phenolic acids and stilbenes in all grape
varietals studied, although the Airen variety demonstrated a higher concentration of two flavonoids:
quercetin and catechin. It can be concluded that the grape juice concentration process negatively
affects the stability of these compounds, causing a reduction in the polyphenol content that ranges
between 54–71%, with the exception of quercetin and catechin.
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